Chocolate-hazelnut filling

Total time: 20 minutes

Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see

accompanying recipe)

Note: From Times test kitchen

director Donna Deane

1/4 cup plus 1 tablespoon

blanched hazelnuts

1/3cup chopped top-quality bittersweet chocolate, such as Valrhona

1/2 cup chopped dried figs

3 tablespoons light brown sugar, packed

1/4 teaspoon cinnamon

1. Toast the hazelnuts in a 350-degree oven until lightly browned, about 10 minutes. Remove the nuts from the oven; cool to room temperature.

2. Chop the hazelnuts. Set aside 1 tablespoon of the chopped hazelnuts to sprinkle on top of the finished rugelach. In a bowl, combine the remaining chopped hazelnuts with the chocolate, figs, brown sugar and cinnamon.

Each cookie: 73 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 11 mg. cholesterol; 14 mg. sodium.